I’m Back with a Stew

Finally feeling better both physically and emotionally, so I am back! Having the internet also helps, I have been stuck without it for almost 2 weeks… very sad… Anyway, I made this stew the other night after I saw it in a new book I bought and I couldn’t go past it because it uses one of my favourite drinks, apple cider… Also, apples in mashed potato? You know I had to give something slightly off track like that a go! I used more shallots than it called for and next time I would make more sauce as I didn’t find it saucy enough, so this is reflected below…

I know I have enough cookbooks and shouldn’t be buying any more of them, but it was only 10 bucks and it is from a series that I already have 2 books out of which I love (BBQ Food & Cool Food), so I couldn’t resist the temptation! Well, I bought 2 more of them, so now I have 4 out of the series and these 2 look like they may be just as good… This recipe is out of ‘Fast Food’ and the other book I bought was ‘Small Food’…

Chicken & Cider Stew w/ Apple & Potato Mash Serves 4

Chicken & Cider Stew w/ Apple & Potato Mash

Cut 1kg skinless chicken breast fillets (original called for thigh fillets) into 2cm cubes and season with salt, pepper & 2tsp fresh chopped thyme. Heat 1Tbsp olive oil in a large saucepan over medium heat and brown chicken in 2 batches. Remove from pan. Saute 5 thinly sliced french shallots & 1Tbsp fresh chopped thyme for 2 minutes. Pour in 600ml apple cider and bring to the boil. Scrape any sediment off the bottom and then return the chicken to the pan. Reduce heat to medium-low and cook for 35-40 minutes, or until the chicken is tender and the sauce has reduced.

Meanwhile, cube 1kg peeled potatoes and slice 2 large peeled green apples into eighths. Cook both in a pan of boiling water for 15-20 minutes or until tender. Drain and return to the heat until liquid has evaporated. Remove from the heat and mash until smooth. Add 2Tbsp light cream & 50g butter and season well with salt and pepper.

Stir 1C light cream into the stew and cook for 2-4 minutes or until the sauce has thickened. Serve immediately with potato and apple mash and a crisp green salad.

3 thoughts on “I’m Back with a Stew

  1. I love this “Fast Food” book, I used to use it all the time but have lost in in my recent moving house! =( A good tip, if you peel the apple skins (the longer the peel the better) and let it soak in the stew for a while, till it has lost most colour it adds a nice kick to the flavour. It’s best to keep the peels long as they are easier to fish out when you don’t need them!

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